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Ice cream cake à la great-grandmother Agnes

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 200 g white rock sugar
  • 250 ml milk
  • 250 ml water
  • 40 g lard
  • 40 g margarine or butter
  • 1 pinch of salt
  • 15 g anise

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

with lard, makes about 50 ice cream cakes

Dissolve the rock candy completely in 75°C warm water. Add the butter and lard and let cool. Add the flour, anise seeds, and a pinch of salt. Refrigerate overnight, ideally. Just before baking, add the milk and stir in. Add a shot glass of water if needed. The serving size in the iron is one large tablespoon. Makes 50 iced cakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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